Salsa - semibacony
Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me. So here goes. I generally use roma tomatoes, because they are just good for salsa in general. Roma tomatoes - I probably use around 5 lbs or so I think. White onions - I used 2 for this batch Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic. Jalapeños - a good handful or so. Serranos - a good handful or so. Yellow chile peppers - same as above. Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good. One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those. Cilantro...of course - I used about two full bunches. And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good. And a decent amount of salt. I blend everything, including the limes, then repeatedly dump from the blender to the large container. After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste. Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.
New York Style Pizza Recipe
28oz can San Marzano DOP tomatoes ¼ tsp ground pepper ½ tsp salt 1 tsp oregano 1 Tbsp extra virgin olive oil 2 crushed garlic cloves Put everything in mason jar and shake up. Best flavor after 24 hours in fridge. New York Style Pizza Dough. (Makes 2 pies) Recipe assumes you have a stand mixer with dough hook 426g King Arthur bread flour 12g honey 14g salt ¾ tsp yeast 1 ½ Tbsp extra virgin olive oil 200g room temp filtered water Mix on low speed for 4 minutes. Let rest for 5 minutes. Mix on medium-high for 2 minutes. Separate into two dough balls. Coat with thin layer of olive oil and place in freezer bags. Let sit at room temp for 20 minutes. Place in fridge for 24 hours. Take out of fridge 2.5 hours before making pizzas. Prepare pizzas and bake on pizza stone at ovens highest temp. Bada Bing, bada boom. Enjoy!
Chili
1+lb Ground Beef 1+lb stewing meat (chuck) 1 can chipotle chilis in adobo 1 can pinto beans 1 can kidney beans 1 large yellow onion 2 bell peppers 1 or 2 jalapenos or serranos 1T Worchester 1/2T Paprika Red Pepper flakes Hot sauce 1 can crushed tomatoes 1/2T Balsamic. 2tBrown sugar. 1 can diced tomatoes Bulb of garlic 1.5TCumin 1T Chili Powder (Make your own it's better) 1 can of beer 3 Cups chicken stock (beef is ok as well) Salt and Pepper to taste
Cube stewing meat into 1-1 1/2 inch cubes and sear on all sides in a hot pan and set meat aside. Brown half of the hamburger and set aside. Sautee onion, and half of the pepper until softened and add garlic (continue for a minute or two). Add your paprika, chili flakes, cumin, and chili power and stir for a minute to bring out the flavor. Add your 2 cans of tomatoes and a teaspoon of Adobo sauce (you can add a chipotle chili as well, but they are HOT). Deglaze the pan with a beer of your choice. Add your chicken stock and the seared beef cubes back to the pot and simmer for 2-3 hours until beef cubes are tender. I usually throw in a few squirts of condiments to taste which might be weird, but adds flavor. I put in a big squirt of ketchup, a tablespoon or so of BBQ sauce, some worchester sauce, sambal chili paste, splash of balsamic vinegar, 1T brown sugar (or white sugar and molasses) and maybe a teaspoon or so of yellow mustard. During this time dice your remaining peppers (some garlic can't hurt as well), coat them in garlic, and roast (I broil) them on high heat until they're soft. It should almost be paste like when completed. In the last half an hour once your cubes get tender add your two cans of beans, your roasted peppers, and the remaining hamburger. If it's not as spicy as you'd like, add hot sauce to taste. Don't forget the salt and pepper! Notes: Seperating the hamburger gives you browned burger flavor, while also giving you the nicer mouthfeel of the hamburger cooked in the sauce without browning. The roasted peppers make hotter peppers sweeter and bring out nice carmelized flavors. The chipotle adds heat and smokiness. The amount of cumin may be a little high, but I love the taste of cumin in chili so maybe start at 1T. I add chili powder and cumin in the beggining and end. Some of the flavors dissipate as it cooks. Note 2: I've never written the recipe so I hope I'm not forgetting anything. Let me know if something doesn't make sense.